Return to Main Recipes Page/Return to Home Page

Escarole, Spinach, and Red Onion Salad w/Anchovy Garlic Dressing (P, TNT)
Source: Unknown
Serves: 6 to 8

3 to 4 cups spring salad mix or escarole, cut into bite sized pieces
3 to 4 cups fresh spinach, cut into bite sized pieces
1 red onion, chopped or cut into thin half moons

1 clove garlic, minced or mashed to a paste
1 flat anchovy fillet or to taste, chopped
2 tsp. balsamic vinegar
1-1/2 tsp. fresh lemon juice
3/4 cup Dijon-style mustard
1/3 cup olive oil (or less)

Blend garlic paste, anchovy, vinegar lemon juice, mustard and salt and pepper to taste in blender or in processor. With motor running, slowly pour in the oil in a stream and blend well.

When ready to serve toss with salad ingredients.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A